Baked Spaghetti Squash

Ben was away on his vacation at New York City and of course he had his precious camera with him. I had to borrow a point and shoot digital camera from Polly for the community kitchen photo shoot. Every time I use a new camera, I have trouble adjusting with the focusing and maneuver with the settings. So, the photos might not be as nice as those taken with the Rebel XT. Please bear with me.

Minoo demonstrated this Baked Spaghetti Squash in the South Arm Kitchen and also the Caring Place. Since this is the season for squash, it is a great way to introduce the Spaghetti Squash to the community kitchen.

The spaghetti squash (known as Sharkfin Melon to Chinese) is an oblong seed-bearing variety of winter squash. When cooked, the flesh falls away from the fruit in ribbons or strands like spaghetti or shark’s fin and is slightly sweet, crunchy and watery.


The Baked Spaghetti Squash is a complete meal with protein, fiber and dairy. It is an excellent healthy meal.



  • 1 spaghetti squash
  • 1 lb hamburger, extra lean
  • 1 small onion, grated or diced
  • 2 cloves of garlic, finely chopped
  • salt and pepper to taste
  • 1 cup grated cheddar cheese
  • 1 cup canned tomato sauce
  • 1/2 teaspoon basil leaves, crumbled and finely chopped


If you love spaghetti squash, here is a link to a Ultimate Guide on Cooking Spaghetti Squash.


DSCF1305Microwave the whole spaghetti squash for 6 to 8 minutes to soften it so that it’s easier to slice open. Do not over microwave the squash as to keep the shell hard enough to be used as a container later. Cut it half lengthwise or into quarters. Scoop the seeds out.
DSCF1281001Bring a pot of water to a boil, enough to submerge the spaghetti squash. Boil the halves of spaghetti squash face down for 20 minutes or until the squash is mildly tender.
DSCF1324Remove the squash from the boiling water and let it cool. Use a fork to remove the inner shreds of the squash, leaving about 1/2 cm of flesh in tack. Squeeze out excess water from the shreds if necessary.
DSCF1291001Save the shell to be used as a container for baking later.
DSCF1282001Meanwhile, in a large frying pan, saute the chopped onion until fragrant and soft. Add the chopped garlic and saute a little longer.
DSCF1285001Add the hamburger and cooked until brown. Add the tomato sauce and let simmer for few minutes. Season with salt and ground black pepper to taste.
DSCF1294001Switch off the heat and add the shreds of spaghetti squash and chopped basil. Mix well.
DSCF1298001Scoop the mixture into the shell of the spaghetti squash and top with shredded cheese. Bake in a 350F preheated oven for 30 minutes or until the cheese is bubbly.

Minoo, thank you for sharing this great recipe.

This Post Has 0 Comments

  1. fellowfoodie

    I just wanted to write and tell you guys that you have done an amazing job with this blog! I love to read all the entries and have printed out a few of the recipes! I only accidently stumbled on your blog while “googling” something else, but have been an avid reader since! Thanks for the forum on good (and not-so-good) food!

  2. Tara

    The baked spaghetti squash looks delicious, I think I will try it. However, I know u use the shells as a bowl, but do you eat the whole thing?

    1. Suanne

      Only the flesh is edible. The shell is not edible.

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